Chocolate Ice Cream

Ingredients

8 ounces bittersweet chocolate, chopped coarse
1-1⁄2 cups whole milk
1-1⁄2 cups heavy cream
3⁄4 cup (5-1⁄4 ounces) sugar
4 large egg yolks
1 teaspoon vanilla extract

Instructions

Place 8- or 9-inch square metal baking pan in freezer. Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Set aside to cool.
Meanwhile, place fine-mesh strainer over medium bowl and set over larger bowl of ice water. Combine milk, cream, and 1⁄2 cup sugar in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, whisk egg yolks and remaining 1⁄4 cup sugar in bowl until smooth, about 30 seconds. Add melted chocolate and whisk until fully incorporated.
Slowly whisk half of heated cream mixture into egg yolk mixture, 1⁄2 cup at a time. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately strain custard through fine-mesh strainer and let cool over bowl of ice water to room temperature, stirring occasionally. Stir in vanilla, then cover and refrigerate until custard registers 40 degrees, at least 3 hours or up to 24 hours.
Transfer custard to ice-cream machine and churn until mixture resembles thick soft-serve ice cream, 25 to 30 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
Transfer ice cream to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours. (Ice cream can be frozen for up to 2 days.)

Chocolate Ice Cream

Ingredients

Instructions

Tags

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